Instructions: Peel and core the pears, but do not core them all the way through the top.

Leave the stem intact. As you peel the pears, dip them in the 1/2 cup of lemon juice to prevent them from discoloring.

In a saucepan large enough to hold all of the pears, combine all of the poaching liquids. Place the pears in the pan and put the pan over low heat.

Poach, turning the pears every few minutes, until the liquid simmers.

Remove from the heat and let the liquid cool to room temperature, with the pears in it. You will have to repeat the process - several times, if necessary - until the pears are deep red and soft. The number of poaching times will depend on the ripeness of the pears. The pears should be deep red and just soft to the touch.

When the poaching is done, refrigerate the pears in the poaching liquid until cool. Remove the pears from the liquid and cut off a slice from the bottom of each pear so they will stand up. Fill the pears with your favorite dried fruits and nuts or mousse.

If desired, the poaching liquid can be boiled and thickened to be used as a sauce. To thicken, add about 3 tablespoons cornstarch for each cup of cold poaching liquid. Combine the cornstarch with some of the liquid and stir it back into the poaching liquid and continue cooking until thickened.

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